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Lemon Herb Chicken with Quinoa and Roasted Vegetables
Lemon Herb Chicken with Quinoa and Roasted Vegetables

Lemon Herb Chicken with Quinoa and Roasted Vegetables
A nutritious and flavorful lunch featuring lemon-marinated chicken, protein-rich quinoa, and a medley of roasted vegetables.
Lemon Herb Chicken with Quinoa and Roasted Vegetables

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support energy levels and muscle recovery during cycle training.

Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 1
    item
     lemon
  • 100
    g
     quinoa
  • 100
    g
     bell pepper
  • 100
    g
     zucchini
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Lemon Herb Chicken with Quinoa and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Juice the lemon and mix with olive oil, minced garlic, thyme, salt, and pepper.
  3. Marinate the chicken breast in the lemon mixture for at least 15 minutes.
  4. Cook quinoa according to package instructions.
  5. Chop bell pepper and zucchini into bite-sized pieces.
  6. Place vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  7. Roast vegetables in the oven for 20-25 minutes until tender.
  8. Grill or bake the marinated chicken until fully cooked.
  9. Serve the chicken over quinoa with roasted vegetables on the side.
Nutrition Per Serving 500 g Per 100g
Energy 484 kcal 97 kcal
Protein 35 g 7.0 g
Fibre 7 g 1.4 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 45 g 9.0 g
Fat 18 g 3.6 g
  • 1
    item
     chicken breast
  • 1
    item
     lemon
  • 100
    g
     quinoa
  • 100
    g
     bell pepper
  • 100
    g
     zucchini
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Juice the lemon and mix with olive oil, minced garlic, thyme, salt, and pepper.

Marinate the chicken breast in the lemon mixture for at least 15 minutes.

Cook quinoa according to package instructions.

Chop bell pepper and zucchini into bite-sized pieces.

Place vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast vegetables in the oven for 20-25 minutes until tender.

Grill or bake the marinated chicken until fully cooked.

Serve the chicken over quinoa with roasted vegetables on the side.

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